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July 3, 2011

4th of July BBQ

My mom had some of our family friends over for a 4th of July celebration dinner, and I was in charge of the salad and dessert. The cake I made, is similar to one I've made in the past, but different flavors. It tasted like strawberry shortcake, but better because it was homemade!

Recipe on the iPad

Ingredients for the cake

Strawberries all cut up

Eggs, separated

Egg yolk and sugar mixture

Whipped egg whites

Cake in the oven


Salad, closeup 
Grilled onions and mushrooms


Finished cake for dessert, it looks so patriotic
Here's the cake recipe adapted from Mexico in my Kitchen.

Prep Time: 45 min | Cooking Time: 15 min | Difficulty: Medium | Serves: 8-10

½ cup Flour
¾ cup Sugar
6 Eggs Separate Egg Whites And Yolks
3 tsp Baking Powder
2 tsp Vanilla
1 stick Butter Melted And Cooled
1 pound Of Strawberries Washed And Cut In Small Pieces Leaving Some Whole For Decoration.
2 ½ cups Heavy Cream
½ cup Of Confectioners Sugar

1. First line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter.

2. Combine the sugar, one teaspoon of vanilla and the yolks in a bowl and beat until it changes to a lighter color. Mix the flour and the baking power in a separated container. All this is in preparation for the assembly of the batter.

3. Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the whites. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.

4. Pour into the prepared pan smoothing the batter evenly so that it touches all sides.

5. Bake in a preheated 400 oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.

6. Carefully invert the cookie sheet over a flat surface (the towel is under the cake) remove the pan and lift the parchment paper. 

7. Slowly start rolling the sponge cake with out pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.

8. While the cake is cooling, whip the cream until it begins to hold shape, add the confectioners sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.

9. Once the cake is cooled unroll and spread it with some of the whipped cream with the strawberries added to the whipped cream.

10. Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries.

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